Vegetable Pulp Bread

If you have ever juiced, you know how much pulp you get left over. It is almost sinful to get rid of the green goodness (I mostly do greens). I have tried all there is to put pulp to use - broths, muffins, crackers, etc, but nothing goes super well with my family as this bread. It is moist and smooth in texture, similar to zucchini or banana bread.

• 2 cups veggie or fruit pulp
  Usually, I use carrot / apple / pear combination. But you can pretty much use any vegetable and / or fruit you have juiced. Also, I juice the veggies twice or even three times, so my pulp is not super moist.
• 2 cups flour
• 1 cup rolled oats
  I like using kids granola cereal, that has raisins, pieces of fruit, etc
• 3 eggs
• 1/2 cup oil
• 1/2 cup apple sauce
• 1,5 cups sugar
• 1 cup sunflower and / or pumpkin seeds
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
  
  
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. I use an electric beater to combine all ingredients.
     If you don't have one, sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in pulp and seeds until well combined. 
  3. Pour batter into prepared pans.
  4. Bake for 45-50 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
     
     Adapted from Allrecipes.com

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Chantilly Cream

Chantilly Cream over raspberries.
Photo credit: http://www.domainedechantilly.com/sites/default/files/M.Savart-IMGdessert.JPG

One cannot leave Chantilly without trying the Chantilly cream. Each village in France has its own culinary traditions and specialties, with Chantilly being no exception - this is an area that for centuries catered to the nobles' refined tastes.

Chantilly cream is what we might call whipped cream sweetened with sugar and flavored with vanilla, and sometimes, orange water or brandy. The origins of the recipe are ambiguous; some attribute it to Francois Vatel, an unfortunate chef at the Chantilly Castle, who committed suicide over the fish order that didn't come in time at the reception of Louis XIV in 1661. However, there is no mention of the cream in historical records until late 18th century.

Chantillois take pride in their cream - they say the amazing light taste of the cream starts with the grass and the grounds of the area that are unlike anywhere else. The cows must take their job seriously too - as replication of the recipe in any other area of France doesn't taste the same.

Truly, the cream we tasted there is like no other whipped cream - simply divine, light, subtle, and deep.

Official recipe of the Chantilly cream 
(http://www.domainedechantilly.com/domaine-de-chantilly/cr%C3%A8me-chantilly/recettes-officielles)

Preparation 15 minutes

Ingredients: 

• 50 cl cream 
• 40g icing sugar  
• 1 vanilla pod

Put very cold cream in a bowl previously cooled in the refrigerator. Add the vanilla sugar and icing sugar. Vigorously beat the cream with a whisk or electric mixer until the cream thickens and forms waves. The cream is rising "Chantilly" when cream waves appear retain their shapes. Be careful at this stage as overeating transforms cream into butter!

 

For a pleasant change
Here are some other recipes:
All ingredients are to be incorporated in the cream when it has the texture of a sour cream.

Chantilly with herbs: 1L liquid cream 35% fat, 1 bunch dill, 2 tablespoons lemon juice, salt and pepper (to taste)

Chantilly Espelette pepper and tomato: 1L liquid cream 35% fat, 250g tomato paste, salt and pepper (to taste), sprinkled with Espelette pepper

Chantilly curry: 1L liquid cream 35% fat, 3 tablespoons curry powder, salt and pepper (to taste)

Pistachio Chantilly: 1L liquid cream 35% fat, 4 tablespoons pistachio flavor, 3 tablespoons icing sugar

Chocolate Chantilly: 1L liquid cream 35% fat, 4 tablespoons cocoa powder, 3 tablespoons sugar

Chantilly Raspberry: 1L liquid cream 35% fat, 150g raspberry jam, 2 tablespoons icing sugar

An official recipe of the cream in Chantilly Gardens

 

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Amaretto Peaches

A light, easy, and quick dessert that makes a wonderful presentation! If you can, try browning the peaches on BBQ instead of the oven.

Servings: 4
Difficulty level: easy
Time: 30 min

• 4 med-large peaches (one per person), halved, pitted
• 2 almond / amaretto fingers, crumbled
• 2 tablespoon brown sugar
• 1 egg yolk
• 5 tablespoons Amaretto or any other liquor

1. Preheat the oven to 200C.
2. In a medium bowl combine the fingers, sugar, yolk and liquor till well mixed.
3. Fill each peach with the stuffing. (Make the hole larger if needed).
4. Bake in the oven for 20 min. Serve warm with ice-cream. Drizzle with liquor.

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The Ultimate Lazy Rhubarb Pie

• 3 cups chopped rhubarb
• 1 cup white sugar 
• 4 tablespoons flour
• 1 9 inch pie shell, pre-made

Oatmeal topping:

• 1/2 cup regular rolled oats
• 1/4 cup white sugar
• 1/2 cup flour
• 1/3 tablespoon butter, melted
• 1 pinch ground cinnamon

1. Preheat oven to 375 degrees F (230 degrees C).  
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. 
3. Mix together the OATMEAL TOPPING in a small bowl until evenly blended. Sprinkle the oat topping over the rhubarb.
4. Bake in the preheated oven for 15 minutes, then reduce the heat to 375F until rhubarb is tender enough to pierce with a fork, about 30 minutes more. Allow to cool to room temperature before serving.
   
   For a blueberry-rhubarb pie, add 1 cup blueberries to 3 cups rhubarb. 

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Sweet Roasted Figs

When I had a basket of fresh figs left over from Mothers' Day, I had to think hard on what, and mainly, HOW to use them. Luckily, David Lebovitz has a wonderful way of dealing with them and the result, not surprisingly, was too good to ignore.

Servings: 4 
Prep. time: 5 minutes
Cooking time: 15 minutes

• 1 pound (450g) fresh figs
• 4-6 branches fresh thyme
• 2 tablespoons Cointreau
• 1 tablespoon dark or light brown sugar
• 2 tablespoons honey
• three 1-inch (3cm) strips of fresh lemon zest

1. Preheat the oven to 400ºF (200ºC).
2. Slice the touch stem end off the figs and slice each in half lengthwise.
3. Toss the figs in a large baking dish with the thyme, red wine or liquor, brown sugar, honey, and lemon zest. Turn the figs so that they are all cut side down in the baking dish, in a single layer.
4. For figs that are softer and juicier, cover the baking dish snugly with foil and bake for 15 to 20 minutes, or until the figs are softened and cooked through.
For figs that are firmer, with less liquid, roast them in the oven, uncovered, for 30 minutes, or until cooked through.
5. When done, remove the baking dish from oven, lift off the foil, and let the figs cool completely.
Variation: For more savory figs, replace the liquor with one or two tablespoons balsamic or sherry vinegar.

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Prunes in Armagnac. Pruneaux à l’Armagnac

• 500g dried prunes 
• 200g (1 cup) sugar
• 1/4 liter (1 cup) water
• 1 lemon
• 1 pod of vanilla
• 1 bottle of good Armagnac

1. In a small sauce pan, add the sugar and water and heat until boiling. Meanwhile, use a vegetable peeler to peel strips of skin from the lemon, add them to the pot. Slice the vanilla bean in half, and drop them into the pot.
2. When the pot comes to a boil, let it continue boiling for two minutes. Then, put the prunes in a medium bowl and pour the boiling liquid over it. Let the ingredients steep for 12 hours. 
3. After 12 hours, remove the lemon peel and vanilla pod. Spoon the prunes into a large mason jar. Pour the Armagnac into the remaining liquid in the bowl, mix well. Pour the content of the bowl through a sieve into the mason jar. Close the jar tightly and let stand for at least two weeks, or preferably one month, before use.

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Italian Trifle

• 500g raspberries
• 200g caster sugar
• 1 lemon
• 250 grams (savoiardi) ladyfingers
• 1/2 cup of any sweet white wine or grappa
• 250 grams mascarpone cheese
• 300 ml whipping cream
• 2 separated egg 

1. 1. Place berries, half the sugar, juice and zest of lemon in a bowl. Leave for 30min, stirring occasionally to dissolve sugar. 
2. Place a layer of biscuits in a 1L baking dish, drizzle with 2T grappa and spread raspberries over top. Place yolks and remaining sugar in a large bowl and beat until light and thick. Beat in mascarpone and cream until thick, then fold in remaining grappa. 
3. In a separate bowl, beat egg whites until stiff and then combine with the mascaropone mixture. Spread over berries, then cover in plastic wrap and refrigerate for at least 2 hours. Spoon out into bowls and sprinkle with shaved chocolate to serve. 

This recipe comes from Merrilyn. 

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Banana Nut Loaf I

A very good basic recipe that makes a moist loaf. 

• 1 1/2 cups flour
• 1 cups white sugar
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 3 very ripe bananas 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan  
2. Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.  
3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.  

Original recipe from Allrecipes.com

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• 2 cups frozen fruit blend, thawed 
• 1/2 cup raspberry preserve
• 4 cups vanilla ice cream, softened
• 4 meringue, crumbled 1/2" PC nests

1. Line a 8"x4" loaf pan with plastic wrap, leaving enough plastic above edges to cover top. 
2. In food processor puree slighly-thawed fruit with jam; pour into large bowl. Gently stir in ice cream and nests in order to keep different ribbons of color from fruit and ice cream separate. 
3. Spoon into the loaf pan, pressing firmly; fold plastic over top and freeze for 4 hours or until firm. 
4. Transfer terrine to refrigerator 15 min before serving to soften slightly. Cut into 1" slices, garnish with fresh berries or fruit. 
   
   Make this preserving separate layers - ice cream, blended fruit and jam, meringue. 

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Universal Cake

• 3/4 cup flour
• 2 egg
• 1/2 cup butter
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 cup yogurt
• 1/2 teaspoon(s) salt 

1. Mix egg yolks with sugrar, add melted butter, yogurt, flour, and baking powder.
2. Whip egg whites with salt. Add to the batter.
3. Grease a baking form, add berries to the bottom, pour batter and bake 30-40min at 180C/350F.
4. Cool. 

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Banana Sour Cream Bread

• 3 1/4 cups white sugar
• 1 teaspoon cinnamon
• 3/4 cup butter
• 3 egg
• 6 ripe bananas, mashed
• 16 oz sour cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups flour
• 1 cup walnuts (optional) 

• Lightly grease a loaf pan.
• In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
• Bake for 1 hour, until a toothpick inserted in center comes out clean.

Original recipe on Allrecipes.com

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Peach and Nectarine Crumble

• 3/4 cup all-purpose flour
• 3/4 cup white sugar
• 1/2 cup sliced almonds
• 1/4 teaspoons salt
• 1 stick cold butter, cut into 1cm pieces
• 1 kg / 2 lbs plums, nectarines (or a combination), pitted and cut lengthwise into 1/2-inch wedges

1. Preheat oven to 425°F. 
2. Pulse flour, sugar, almonds, and salt in a food processor until nuts are chopped. Add butter and pulse until mixture begins to clump. 
3. Spread fruit in a 9 1/2-inch deep-dish glass pie plate and sprinkle topping over it. 
4. Bake crumble in middle of oven until fruit is tender and topping is golden brown, 25 to 30 minutes.
   Accompaniment: vanilla ice cream

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Carrot Cake

• 4 eggs
• 1 1/4 vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrot
• 1 cups chopped pecans 

 Frosting:

• 1/2 cup butter, softened 
• 8 oz cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract 
• 1 cup chopped pecans  

1. Preheat oven to 350 degrees F (175C). Grease and flour a 9x13 inch pan.
    
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
    
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
   
   To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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